Try this classic shawarma recipe then check out our slow-cooked shawarma chicken, chicken kebabs, chicken gyros and more bbq skewer recipes.

This shawarma recipe comes from Limi Robinson’s book The Girl From Tel Aviv (£35, Sayvon Press). Read more about Tel Aviv's cuisine here.

Limi says, "Everywhere you go in Israel you find shawarma. It’s street food at its best. A good shawarma should be juicy, thanks to the lamb fat. The spicing should be aromatic but well balanced. This recipe is for my homemade version, the closest I could get to an authentic shawarma."


  • 750g skinless and boneless chicken thighs, finely sliced into strips
  • 750g boneless lamb chops or steaks, fat trimmed (keeping 50g) and meat finely sliced into strips
  • 2 
onions, halved and sliced
  • pitta, salad, chips or rice and pickled hot peppers to serve


  • 5 tbsp 
olive oil
  • 5 tbsp sunflower oil
  • 1 tsp garam masala
  • 1 tbsp mild curry powder
  • ½ tsp baharat
  • ¼ tsp ground cardamom
  • 1 tbsp runny honey
  • 1 tbsp chicken stock powder
  • ¼ tsp garlic powder, optional


  • STEP 1

    Mix all the marinade ingredients in a large bowl. Add the chicken and lamb, and season with black pepper. Using clean hands, mix together the ingredients thoroughly. Cover and marinate in the fridge for at least 2 hours or overnight.

  • STEP 2

    Heat a large, wide, heavy frying pan over a low heat. Cook the lamb fat until browned and rendered out. Increase the heat to medium-high, add the marinated meat in batches with some of the sliced onion but don’t overcrowd the pan. Fry, stirring, until cooked through and lightly charred. Remove from the pan and keep warm. Spoon off any excess fat. Fry the remaining meat and onions in the same way.

  • STEP 3

    Add all the meat back to the pan and warm through briefly. Serve the shawarma with pitta, salad and chips or rice, plus pickled hot peppers on the side.


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